I have a question about step 2 on the recipe "Thai Curry Noodles with Shrimp" from thirschfeld. It says:
"When the temp of the oil is 325 fry the shallots until they are crispy. Don't let them brown to much or they will taste burned. Remove them from the pan to a paper towel lined plate and season them with salt. Put them somewhere where you won't be tempted or you will find yourself having to fry more."
The only thermometer I have is a digital meat thermometer, but it says that it measures up to 450 degrees. Can I use this to measure the temp of the oil? or is there a trick to test if the oil is the right temp for the shallots?
Definitely don't wanna mess up these crispy shallots!! Thanks in advance for your advice :)
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